You are here

Member since January 2002

"Blackies" (Black Bean Brownies)

What you need: 

1 (15 1/2ounce) can black beans, rinsed and drained
3 egg replacers (I used 3/4 cup applesauce + 1 1/2 teaspoons baking powder)
3 tablespoons vegetable oil (I used canola)
1/4 cup cocoa powder
pinch salt
1 teaspoon vanilla extract
3/4 cup vegan sugar
1 teaspoon instant coffee or mint extract, to taste, optional
1/2 cup vegan chocolate chips, optional, but highly recommended
cayenne pepper, to taste, optional (don't use if using mint, but otherwise highly recommended)

What you do: 

1. Preheat oven to 350 degrees F. Grease 8x8" pan.
2. Blend everything together in your blender, and then pour into prepared pan.
3. Bake for 30 minutes or until the top is dry and the edges pull away from the side of the pan.
These are extremely gooey; keep this in mind! You can't taste the beans at all, and I practically ate the whole pan myself, they were so good. Try them; you'll be glad you did!

Preparation Time: 
40 minutes
Cooking Time: 
Recipe Category: 


My "contractually obligated to never eat a bean" 7yo kept dipping his finger into the batter with the words, "I'm sorry Mommy, but this is just too good!"


Made these last night...there aren't any left...I better go run


These came out well for me, they do have a more pudding type texture but I'm fine with that (in addition to being vegan I'm on a semi low-carb diet so I'm used to things having slightly strange textures) I tried half black beans and half soy flour, based on results I've had trying to make other brownies like this. For the sugar part I used a bit of dates and molasses along with the agave, I think those along with the bit of coffee help to mask the bean taste a little bit. I used banana and applesauce for the egg replacers and oil. I'll be making this again, I think I'm going to end up trying all the vegan bean dessert recipes online eventually because I have a huge sweet tooth and can't get enough brownies, cakes, donuts etc Thanks for the recipe



I tried these last night.  I actually thought the batter tasted better than the finished product. :)  I didnt use as much sugar as the recipe called for though.  It definitely satisfies my chocolate craving but there is just a slight off taste and I could definitely taste the banana in them, not so much the beans.  I did like the texture though, not real cakey but firm and just the right amount of gooeyness to give them a chewyness.  I would make them again but maybe add some chocolate chips, maybe some dates and a little more sugar.  I would also consider using this for a large batch of chocolate pudding instead of baking them.


These tasted like beans. Really, really, beany.


Does anyone know how much cayenne is a good amount to add??


I added a bit of brown rice flour (didnt measure/defeats the purpose?...) and the texture was perfect. These were great, highly recommended!


So I did try making them without flour.

Even after cooking for an extra 30 minutes (1 hour total) they still came out pretty mushy. I wouldn't quite say "pudding", but much more gooey than I would like (somewhere between pudding and uncooked cookie dough). For reference, I used 1.75 cups of beans (I looked up online and found that a 15.5 ounce can of beans is "about 3.5 servings"), but they still weighted less than 15.5 ounces (which I had hoped meant they were drier...). My "eggs" were a bit less than 3/4 cups apple sauce + 1.5 tsp baking powder.

The flavor though is okay. If I hadn't watched myself add the black bean, I might not know they were in this. So maybe some time I'll try again but reduce the apple sauce or use a different (less wet) egg.


Originally I was planning to follow the recipe closely, except I started with dried beans and by the time they were cooked I realized I only had about half what the recipe wanted :-\  Halving the recipe maybe would have been a good idea, but instead I tried using half beans (about 8 ounces) and half flour (which I guessed should be 1/2 cup). The end result was... I don't know, not bad, but not amazing. More cake-y than gooey and definitely not pudding, for what that is worth. If I make this again though, I'll try harder to resist adding flour because I'm still curious about how the all-bean version will turn out.

Any tips on how to get the beans super smooth?

If you don't have a good blender you can try forcing the beans (possibly blended with the liquids) through a wire mesh strainer using the back and edge of a spoon. Try to be somewhat gentle while scraping since strainers can be damaged by (ab)using them like this, but it will separate out the larger bits of bean-skin and leave you with a nice smooth paste. If the beans are soft enough, this can be done instead of blending them.

Also a question:

I did find a way to make these a bit cakier (they're still pretty gooey, though)-- I added some baking powder and cut down a bit on any added liquids. 

Is that baking powder in addition to the 1.5 tsp mentioned in the recipe or did you update the recipe at some point?


This looks like a modified version of the brownie bites recipe in the Vitamix Whole Foods Recipe cookbook.. except their version you actually use flour



Log in or register to post comments